Apricot Filling
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 16 (Makes enough 16 individual Danish or 2 braids)
Ingredients
1 cup dried apricots (about 6 ounces/170 grams), roughly chopped½ cup orange juice ⅓ cup sugar (2 ⅓ ounces/66 grams)Pinch salt
Before You Begin
This filling can be refrigerated for up to 1 week.
Instructions
- Combine apricots and orange juice in a small microwave-safe bowl; cover tightly with plastic wrap, and microwave on high until simmering, about 1 minute. Let stand, covered, until apricots have soaked up most of juice, about 10 minutes.
- Place apricots, any remaining orange juice, sugar, and salt in food processor and process until puree forms, about 20 seconds. Scrape apricot puree into small bowl, cover with plastic wrap, and set aside until ready to use.
Time
20 minutesYield
Serves 16 (Makes enough 16 individual Danish or 2 braids)Ingredients
1 cup dried apricots (about 6 ounces/170 grams), roughly chopped
½ cup orange juice
⅓ cup sugar (2 ⅓ ounces/66 grams)
Pinch salt
Ingredients
1 cup dried apricots (about 6 ounces/170 grams), roughly chopped
½ cup orange juice
⅓ cup sugar (2 ⅓ ounces/66 grams)
Pinch salt
Ingredients
1 cup dried apricots (about 6 ounces/170 grams), roughly chopped
½ cup orange juice
⅓ cup sugar (2 ⅓ ounces/66 grams)
Pinch salt
Before You Begin
This filling can be refrigerated for up to 1 week.
Instructions
- Combine apricots and orange juice in a small microwave-safe bowl; cover tightly with plastic wrap, and microwave on high until simmering, about 1 minute. Let stand, covered, until apricots have soaked up most of juice, about 10 minutes.
- Place apricots, any remaining orange juice, sugar, and salt in food processor and process until puree forms, about 20 seconds. Scrape apricot puree into small bowl, cover with plastic wrap, and set aside until ready to use.
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